Comparison of methods for the analysis of smoke related phenols and their conjugates in grapes and wine

Guaiacol and 4-methylguaiacol accumulate in wines made from smoke-affected fruit because of hydrolysis of their conjugates

(2011) D.P. SINGH et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

The effect of winemaking techniques on the intensity of smoke taint in wine

(2011) R. RISTIC et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Quantitative analysis of glycoconjugate precursors of guaiacol in smoke-affected grapes using liquid chromatography–tandem mass spectrometry based stable isotope dilution analysis

(2010) Kerry A. Dungey et al.   FOOD CHEMISTRY

Investigation into the Formation of Guaiacol Conjugates in Berries and Leaves of Grapevine Vitis vinifera L. Cv. Cabernet Sauvignon Using Stable Isotope Tracers Combined with HPLC-MS and MS/MS Analysis

(2010) Yoji Hayasaka et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Glycosylation of Smoke-Derived Volatile Phenols in Grapes as a Consequence of Grapevine Exposure to Bushfire Smoke

(2010) Yoji Hayasaka et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of a β- d -glucopyranoside precursor to guaiacol in grape juice following grapevine exposure to smoke

(2009) Y. Hayasaka et al.   ANALYTICA CHIMICA ACTA

Effect of timing and duration of grapevine exposure to smoke on the composition and sensory properties of wine

(2009) K.R. KENNISON et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Smoke-Derived Taint in Wine: The Release of Smoke-Derived Volatile Phenols during Fermentation of Merlot Juice following Grapevine Exposure to Smoke

(2008) Kristen R. Kennison et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY